Oven Roasted Vegetables
with Bulgur and Quinoa

Serves 4

Ingredients

  • 1 large yam
  • 1 large loki squash
  • 1 beet
  • ½ pound paneer or tofu
  • ⅓ cup ghee
  • ½ teaspoon dried marjoram
  • ¼ teaspoon dried rosemary
  • ½ teaspoon Maharishi Ayurveda Organic Vata Churna
  • ½ teaspoon Maharishi Ayurveda Organic Pitta Churna
  • 3 tablespoons fresh chopped parsley
  • Salt and pepper
  • 2⅔ cups water
  • 2 teaspoons ghee
  • ½ teaspoon salt
  • ⅔ cup washed quinoa
  • ⅔ cup bulgur
  • ⅓ cup toasted sunflower seeds

Directions

  1. Preheat oven to 400 °F.
  2. Cut vegetables and tofu/paneer into small cubes and place in a large casserole dish.
  3. Add ghee and dry spices, stir well and place in oven. Bake for 1½ hours, stirring occasionally.
  4. Boil the water and add salt and ghee.
  5. Add bulgur and quinoa, cover and simmer for 20 minutes. Let grains sit for 10 minutes.
  6. Add sunflower seeds, grains, parsley, salt and pepper to vegetables and stir well. Serve with peach chutney.

Healthy Holiday Treats